Currently viewing the tag: "watermelon radishes"
A colorful combination of textures and flavors, this is a quick and healthful salad. Made with daikon radish, it is quite traditional. The use of watermelon radishes would be novel, but quite colorful. A mixture of daikon and watermelon radishes would make this dish arresting to the eye. This is one of those dishes where a Ben-Riner or other fixed-blade slicer is really handy.
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radishes
Walk into many a taqueria and there they are. Sitting next to the pickled jalapenos and the lime chunks, there is usually a bowl of radishes. I asked a friend of mine, who is of Mexican descent, about why this is, and she did not have a concrete answer. Her surmise is about the same as mine-they are cheerful looking and look nice on a plate, and the cool crunch and hint of heat are welcome foils for the sometimes oily meats and density of refried beans.
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Watermelon radishes share many qualities with turnips. They cook up like turnips, but they are amazingly colored inside, like a late Autumn sunset. When cooked, the colors soften a little but are still vibrant. This cooking method softens the slight bitter quality and plays up the sweetness.
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This takes its inspiration from the “salads” of Morocco. There, vegetables are mixed, cooked or not, and then dressed and served at various temperatures and called “salads”, although they are not what most Americans think of when they hear “salad”. (“Hey! Where’s the lettuce?”) I love this for the colors as well as the flavor and textures. You’ll want your fixed blade slicer for this…
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